Furikake Salmon Nuggets Recipe

Delicious salmon pieces coated in a furikake Japanese spice blend of dried seaweed, sesame seeds, sea salt, and spices. A perfect salmon recipe for busy nights!

Course Main Course

Cuisine American, Japanese

Keyword Furikake Salmon Nuggets, Furikake Salmon Recipe

Prep Time 20

Cook Time 10

Servings

Calories 290kcal

Author Bon Appeteach

Ingredients

1 lb. Salmon Fillet whole fillet or 4 individual pieces
1/3 cup Kewpie Mayo or regular mayonnaise
1 tsp. Wasabi Paste
1 cup Furikake Seasoning

Instructions

Preparation Instructions:

Begin by removing the salmon from the packaging and pat it dry with paper towels. Check for pin bones and remove them if needed.
Next, if you prefer to remove the skin, do so now. This recipe does work with the skin on, but it's more about preference here.
Slice the fillet into 1-1.5 inch thick strips. Then each strip should be divided into individual 1-1.5 inch wide pieces as well to create the salmon nuggets. See notes section below for making this recipe as whole salmon fillets.
Place the salmon pieces into a large mixing bowl. In a separate bowl, combine the kewpie mayo and the wasabi paste. mix well to combine.
Coat the salmon pieces in the mayo mixture. It should coat each piece fully in a light layer. The mayo acts as a binder for the furikake seasoning, too thick and it will fall off.
Add the furikake seasoning to a shallow dish. Take each mayo coated salmon nugget and toss it into the furikake mixture (like you're breading chicken) so all the sides are coated. Set aside.

Air Frying Instructions:

Preheat the air fryer to 390 F. Place the salmon furikake nuggets into a even layer of the air fryer basket. Do not overcrowd (you may have to make these in batches).
Air fry the salmon for 4 minutes and flip them. Continue cooking for an additional 4-5 minutes or until they reach an internal temperature of 145 F.

Oven Roasting Instructions:

Preheat the oven to 425 F. Line a baking sheet in parchment paper or aluminum foil. Place a wire rack over the baking sheet and spray with non stick spray.
Add the salmon nuggets to the wire rack, space them out so they cook evenly. Bake in the oven for about 10 minutes or until they reach an internal temperature of 145 F.

Serving:

Serve the furikake salmon with dipping sauces like ponzu, teriyaki, or soy sauce. Make a spicy mayo with mayo, chili paste, and vinegar or with a side of wasabi and enjoy!

Notes

Want to make this recipe with a whole salmon fillet? Simply coat the top of each salmon piece in the mayo and then sprinkle on the furikake seasoning. Follow the same cooking instructions until the salmon hits 145 F. internally before serving.

Nutrition